Castella Cake Recipe

Ingredients:

• 1 cup bread flour (120g)
• 1 cup granulated sugar (200g)
• 7 large eggs
• 1/4 cup honey (60ml)
• 3 tablespoons warm milk (45ml)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Prepare the Pan:

• Preheat your oven to 320°F (160°C).
• Line a 9×5 inch (23×13 cm) loaf pan with parchment paper. Make sure the paper extends above the edges of the pan for easy removal later.

1. Mix Honey and Milk:

• In a small bowl, mix the honey and warm milk until well combined. Set aside.

1. Prepare the Flour:

• Sift the bread flour and salt together. This will help aerate the flour and remove any lumps.

1. Beat the Eggs:

• In a large mixing bowl, beat the eggs with an electric mixer at high speed until they become pale and fluffy (about 5 minutes).
• Gradually add the sugar while continuing to beat the mixture. Beat until the sugar is fully dissolved and the mixture has thickened (another 5 minutes).

1. Incorporate the Honey Mixture:

• Add the honey and milk mixture to the egg mixture and beat until just combined.

1. Add the Flour:

• Sift the flour mixture over the egg mixture in three batches. Gently fold each batch in using a spatula. Be careful not to deflate the batter.

1. Add Vanilla (optional):

• If using, add the vanilla extract and gently fold it into the batter.

1. Bake the Cake:

• Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to remove any large air bubbles.
• Bake in the preheated oven for about 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.

1. Cool the Cake:

• Once baked, remove the cake from the oven and immediately lift it out of the pan using the parchment paper.
• Cool the cake on a wire rack. For the best flavor and texture, wrap the cooled cake in plastic wrap and let it rest overnight at room temperature before slicing.

1. Serve:

• Slice the cake into thick pieces and enjoy! Castella cake is best served slightly warm or at room temperature.

Enjoy your delicious homemade Castella cake!

Caramel Brownie Cheesecake is rich in flavor, combining chewy brownie, creamy cheesecake, and delightful caramel into one indulgent dessert. This recipe promises a decadent treat that’s perfect for any occasion.

Ingredients:

• Flour: 95 grams (3/4 cup)
• Salt: Pinch
• For the Cheesecake:
• Cream Cheese: 450 grams (16 ounces), softened
• Sugar: 100 grams (1/2 cup)
• Cream: 120 ml (1/2 cup)
• Salt: Pinch for flavor

Instructions:

1. Prepare the Brownie Base:

• • Preheat Oven: Preheat the oven to 175°C (350°F). Line the bottom and sides of a 23cm (9-inch) baking tray with parchment paper.
  • Melt Chocolate and Butter: In a pan over low heat, melt chopped dark chocolate and butter until smooth. Remove from heat and let cool slightly.
  • Prepare Wet Mixture: Whisk together sugar, eggs, and vanilla into the melted chocolate mixture until well combined.
  • Add Dry Ingredients: Sift in flour and salt, then fold gently until combined. Pour the batter into the prepared pan and spread evenly.
  • Bake: Bake for 20-25 minutes until the brownie is dark in color and cooked through. Remove from oven and let cool while preparing the cheesecake.

• Reduce Oven Temperature: Reduce oven temperature to 160°C (325°F).

2. Prepare the Cheesecake:

• Beat Cream Cheese: In a mixing bowl, beat softened cream cheese until smooth.
• Add Sugar, Cream, Eggs, Vanilla: Gradually add sugar, then pour in cream, followed by eggs and vanilla extract one by one, mixing well without over-mixing.
• Pour Over Crust: Pour the cheesecake mixture over the cooled brownie crust and smooth the top with a spatula.
• Bake Cheesecake: Bake at 160°C (325°F) for 45 minutes or until the cheesecake is set and the center jiggles slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour to prevent cracking.

3. Prepare the Caramel Topping:

• Dissolve Sugar: Melt sugar in a heavy saucepan over medium heat, stirring frequently until it turns dark brown.
• Add Butter, Cream, Oil: Gradually add heavy cream (mixture will thicken), then add oil and continue cooking until the caramel is smooth. Remove from heat, add a pinch of salt, and let it cool slightly and thicken.

4. Refrigeration:

• Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight until fully set and flavors meld.

5. Final Steps:

• Remove from Pan: Carefully remove the cheesecake from the pan, using a knife if needed to release it smoothly.
• Slice and Serve: Cut into pieces with a hot, clean knife for neat slices (rinse the knife with hot water and dry between slices for cleaner cuts).

Success Tips:

• Prevent Cracking: Avoid over-beating the cheesecake batter and allow it to cool gradually in the oven after baking.
• Caramel Consistency: If the caramel becomes too thick to pour, gently heat until it reaches a pourable consistency.

This Caramel Brownie Cheesecake is a delightful dessert choice for any special occasion or simply to treat yourself. Its rich texture and flavors are sure to be a hit with everyone who tries it!

Enjoy!

Ingredients:
For the Donuts:

Dry Ingredients:
1 cup (150 grams) all-purpose flour
½ cup (100 grams) sugar
½ cup (50 grams) unsweetened Dutch processed cocoa powder or natural cocoa powder
1 teaspoon (4 grams) baking powder
½ teaspoon cinnamon
¼ teaspoon salt

Wet Ingredients:
⅔ cup (160 grams) milk (any kind, we use almond milk)
2 tablespoons (30 grams) canola oil or sunflower oil
1 teaspoon vanilla extract

For the Chocolate Glaze:
½ cup (60 grams) powdered sugar
2 tablespoons (12 grams) unsweetened Dutch processed cocoa powder or natural cocoa powder
½ teaspoon vanilla extract
1 – 2 tablespoons (15 – 30 grams) milk (any kind, we use almond milk)

Directions:
Make the Chocolate Donuts:
Preheat oven to 340°F (170°C). Brush your donut pan with oil or softened butter.
Sift flour and cocoa powder into a mixing bowl. Add sugar, baking powder, salt, and cinnamon, then whisk to combine.
Add milk, oil, and vanilla extract to the dry ingredients. Whisk until just combined, without over-mixing. Some lumps are okay.
Transfer the donut batter into the donut pan using a spoon. Fill molds up to ¾ full.
Bake immediately at 340°F (170°C) for 20 minutes.
Let the donuts cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Glaze:
In a small bowl, combine cocoa powder, powdered sugar, vanilla extract, and milk.
Whisk until thick, smooth, and glossy. Start with a little milk, adding more if necessary.
Apply the glaze to the donuts using the back of a spoon or a spatula.
If you prefer, you can dust some donuts with powdered sugar instead of using the glaze.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 12 donuts

Ingredients:

6 cups potatoes, peeled and diced
1 cup cheddar cheese, shredded
3/4 cup mayonnaise
1 cup bacon, cooked and crumbled
3 teaspoons garlic, minced
1/2 cup onion, chopped

Instructions:

Preheat your oven to 325°F (163°C) and get a 9×13 baking pan ready by greasing it lightly.
In the prepared baking pan, mix together the diced potatoes, shredded cheddar cheese, cooked and crumbled bacon, minced garlic, and chopped onion.
Add the mayonnaise to the potato mixture and stir until everything is evenly coated.
Place the pan in your preheated oven and bake for about 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
Serve hot straight from the oven and enjoy the creamy, cheesy, bacon-filled delight that is Mississippi Mud Potatoes

Low Carb Pecan Pie Cheesecake Bars: A Delightful Nostalgic Treat

Low Carb Pecan Pie Cheesecake Bars have a touch of rustic charm in every mouthful, bringing to mind the hearty baking and robust flavors that are made with love and a dash of inventiveness in our Midwest traditions. This recipe embodies my Grandma’s culinary expertise, which is intertwined with our family’s history of improvising and finding beauty in everyday items. It combines the decadence of pecan pie with the elegant smoothness of cheesecake.

At a time when people are watching what they eat more closely, whether because of religious or health concerns, it’s great to make nostalgic treats that are suitable for today’s health-conscious society. For those who love sweets but want to limit their carb intake, these bars are a great option.

Now, according to tradition, you should serve this warm dessert with whipped cream or perhaps a dab of heavy cream spiced with cinnamon. On those warm summer days, I recommend them with a robust mug of coffee, or, for a more celebratory occasion, a shot of whiskey on the rocks goes well with these beautiful bars.

Ingredients

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup melted unsalted butter
• 3 tablespoons granulated erythritol (best used in baking)
• 1 teaspoon vanilla essence
• 1/4 teaspoon salt

For the Filling:

• • 16 ounces cream cheese, room temperature
  • 2 large eggs
  • 1/2 cup granulated erythritol
  • 1 teaspoon vanilla flavoring

For the Pecan Topping:

• 1 cup chopped pecans
• 1/2 cup refined butter
• 1/2 cup brown erythritol blend or any brown sugar replacement
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal.
2. In a bowl, combine the almond flour, melted butter, erythritol, vanilla essence, and salt to make a crumbly dough. Press the mixture into the prepared pan. Bake for about 10 minutes, or until slightly golden. Set aside to cool.
3. For the filling, beat the cream cheese and erythritol in a mixing bowl until smooth. Gradually add the eggs, then the vanilla essence. Spread this over the cooled crust.
4. Return the cheesecake to the oven and bake for another 20-25 minutes, or until firm but slightly jiggly in the center.
5. While the cheesecake is baking, prepare the pecan topping. In a saucepan, combine the brown sugar substitute and butter and heat until melted. Stir in the vanilla essence and a pinch of salt, then add the pecans and coat them well.
6. After the cheesecake layer is done, pour the pecan mixture over it and bake for an additional 15 minutes.
7. Once the dessert has cooled to room temperature, transfer it to the fridge to chill thoroughly. Once cooled, remove from the pan, cut into bars, and enjoy.

Tips and Variations

• If you’re looking for something with a little extra crunch, try topping the crust with some coconut flakes.
• For a rare occasion, a sprinkle of sugar-free caramel sauce can add an additional dash of decadence.
• Sunflower seed flour works just as well as almond flour for those who are allergic to nuts.
• Keep in mind that different brands of erythritol and other sugar replacements have different sweetness levels, so it’s best to taste as you go.

Enjoy your delicious Low Carb Pecan Pie Cheesecake Bars!

Blueberry Biscuits

Do you crave a warm breakfast treat that will leave you wanting more? Look no further than these mouthwatering Blueberry Biscuits! Bursting with juicy blueberries and a tender, buttery texture, these biscuits are the perfect way to start your day on a sweet note. Not only are they great for the morning, but they are also a terrific afternoon pick-me-up.

From the moment I took my first bite, I was transported to a blissful state of breakfast heaven. The buttery biscuit dough, speckled with plump blueberries, melted in my mouth. Each bite was a delightful burst of sweetness, perfectly balanced with a subtle tang from the blueberries. I couldn’t help but savor every moment, relishing in the comforting flavors that filled my kitchen.

Ingredients

• 2 cups all-purpose flour
• 3 ounces blueberries
• 1 cup cold milk
• 1/3 cup granulated sugar
• 5 tablespoons butter
• 4 teaspoons baking powder
• 1 teaspoon salt

For the optional glaze:

• 1 cup powdered sugar
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/8 cup water

Preparation

1. Preheat the oven to 450°F (230°C).
2. In a large bowl, combine the salt, sugar, flour, and baking powder. Mix them together.
3. Add cold milk and blueberries to the dry ingredients. Stir until well combined.
4. Cut cold butter into pieces. Evenly distribute the cold butter pieces over the biscuit dough.
5. Fold and knead the dough until the butter is spread evenly throughout. Repeat this process until all the butter pieces are incorporated into the dough.
6. Place the dough on a floured surface and roll it to a thickness of about 1/4 to 1/8 inch.
7. Using a biscuit cutter, cut approximately 6 biscuits from the dough.
8. Bake the biscuits for around 8-12 minutes, or until golden brown.
9. Melt 1 tablespoon of butter in the microwave and brush it gently on top of the hot biscuits.
10. If using, drizzle the glaze over the biscuits.

Trust me when I say that these Blueberry Biscuits will become a delightful addition to your breakfast or brunch routine. The combination of sweet blueberries and buttery biscuit is simply irresistible. So go ahead, save this recipe, and share the joy of these blissful biscuits with your loved ones. Happy baking!

Bacon-Wrapped Chicken Rolls with Jalapeño and Cheese Filling

Ingredients

• 4 boneless, skinless chicken breasts
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 large jalapeño peppers, seeded and cut into strips
• 8-12 slices bacon
• 2 cloves garlic, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Toothpicks

Preparation

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with foil and place a rack on top.

Prepare the Chicken:

1. 1. Butterfly the chicken breasts by cutting them in half horizontally, being careful not to cut all the way through.

1. Open the chicken breasts like a book and place them between two sheets of plastic wrap.
2. Pound the chicken to a uniform thickness using a meat mallet or rolling pin.
3. Season both sides with salt, pepper, and smoked paprika.

Prepare the Filling:

1. In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, chopped garlic, and chopped parsley until well combined.

Assemble the Rolls:

1. Spread a generous amount of the cheese mixture on each chicken breast.
2. Place 2-3 jalapeño strips on top of the cheese mixture.
3. Carefully roll up the chicken breasts, starting at the narrowest end, and secure with toothpicks.

Wrap with Bacon:

1. Wrap each chicken roll with 2-3 slices of bacon, making sure the entire roll is covered.
2. Secure the bacon with additional toothpicks if necessary.

Cook the Chicken Rolls:

1. Place the bacon-wrapped chicken rolls on the prepared baking sheet with the rack.
2. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the bacon is crispy.
3. For extra crispiness, you can broil the chicken rolls for an additional 2 to 3 minutes, watching carefully to prevent burning.

Serve:

1. Remove the toothpicks and let the chicken rolls rest for a few minutes before slicing and serving.
2. Garnish with additional chopped parsley if desired.

Enjoy your delicious bacon-wrapped chicken rolls!

1 can of coconut milk (13.5 ounces)
4 eggs
2 cups of sugar
1 cup of all-purpose flour
3/4 cup + 2 tablespoons of milk (200 ml)
1.75 ounces of grated Parmesan cheese (50 grams)
1.75 ounces of grated coconut (50 grams)
1 tablespoon of baking powder
2 tablespoons of butter or margarine

Instructions:

Mix the Moist Components: In a blender, mix the eggs, coconut milk, milk, and butter (or margarine). Mix for about 2 minutes till the combination is clean and effectively mixed.
Incorporate the Dry Components: Add the all-purpose flour and sugar to the blender. Mix once more till the combination is effectively mixed.
Add the Last Components: Add the grated coconut, grated Parmesan cheese, and baking powder to the blender. Mix briefly simply to combine all of the components collectively.
Put together the Baking Pan: Grease and flour an oblong pan (30 cm x 23 cm). Pour the batter into the ready pan.
Bake: Preheat your oven to 356°F (180°C). Place the pan within the oven and bake for about 40 to 45 minutes, or till a toothpick inserted into the middle comes out clear.
Serve: Take away the cake from the oven, let it cool barely, after which serve. Get pleasure from this scrumptious creamy cake!